Changes in β-carotene bioaccessibility and concentration during processing of carrot puree

Knockaert, Griet; Lemmens, Lien; Buggenhout, Sandy Van; Hendrickx, Marc; Loey, Ann Van

doi:10.1016/j.foodchem.2011.12.066

Cited by 142 publications

(77 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…It is indeed recognized that sample pretreatment significantly affects the microstructure of a plant material and the release of nutrients. Knockaert et al (2012), for example, studied the b-carotene bioaccessibility, which correlates well with the ability of b-carotene to release from its source, of carrot puree during pretreatment and processing. It was found that when high-pressure homogenization, followed by thermal pasteurization was applied, the in vitro bioaccessibility of b-carotene increased.…”

Section: Introductionmentioning

confidence: 99%

Structural modification by different pretreatment methods to enhance microwave-assisted extraction of β-carotene from carrots

Hiranvarachat

Devahastin

Chiewchan

et al. 2013

Journal of Food Engineering

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 99%

Structural modification by different pretreatment methods to enhance microwave-assisted extraction of β-carotene from carrots

Hiranvarachat

Devahastin

Chiewchan

et al. 2013

Journal of Food Engineering

View full text Add to dashboard Cite

“…On the other hand, particle size reduction can be a major advantage. Several studies show that particle size reduction of fruits and vegetables plays an important role to the bioaccessibility and bioavailability of nutrients by removing barriers, increasing contact surface, and releasing them from the food matrix (Knockaert, Lemmens, Van Buggenhout, Hendrickx, & VanLoey, 2012). Thus, particle size reduction without exposure of oxygen may help increase bioavailability and maintaining nutritional value and biological activity.…”

Section: Effect Of Grinding On Appearance Degree Of Browning and Antmentioning

confidence: 99%

The effect of grinding at various vacuum levels on the color, phenolics, and antioxidant properties of apple

Kim

Kerr

et al. 2017

Food Chemistry

View full text Add to dashboard Cite

“…Havuç parçalar›na uygulanan ön-›s›sal ifllem sonucundaki havuç sertli¤i ile β-karoten biyoeriflilebilirli¤i aras›nda negatif bir iliflki oldu¤u, havuç püresi eldesinde kullan›lan ›s›sal ifllemle matriksin hasar görmesi nedeniyle β-karoten biyoeriflilebilirli¤inin artt›¤› saptanm›flt›r (19,20). Knockaert ve ark., havuç püresiyle yapt›klar› çal›flmada, 50 MPa'›n üstündeki bas›nç de¤erlerinde tahrip olan hücrelerde β-karoten biyoeriflilebilirili¤inin art›¤›n›, mikroskobik görüntülerin de bu bulguyu destekledi¤ini bildirmifllerdir (21). Is›sal ifllem görmüfl havuç püresine ya¤ ilavesi karotenoidlerin (β-karoten ve β-karoten) biyoeriflilebilirli¤ini, ifllem görmemifl havuçlara göre 10 kat artt›rm›flt›r (22).…”

Section: B Hızlar S Karakayaunclassified

Eksi̇pi̇yan Gida Ve Emülsi̇yonlarin Karotenoi̇d Bi̇yoeri̇şi̇lebi̇li̇rli̇ği̇ Üzeri̇ne Etki̇si̇

Hızlar¹,

Karakaya²

2017

GIDA

View full text Add to dashboard Cite

ÖzSon y›llarda beslenme alan›ndaki araflt›rmalar karotenoidlerin biyoeriflilebilirli¤i ve biyoyaray›fll›l›¤› üzerine yo¤unlaflm›flt›r. Karotenoidlerin lipofilik yap›s› ve bitkisel g›dalardaki spesifik lokalizasyonunun bir sonucu olarak, genellikle çi¤ meyve ve sebzelerdeki biyoeriflilebilirlikleri ve biyoyaray›fll›l›klar› düflüktür. Çünkü karotenoidlerin emilimlerinden önce hücre matriksinden aç›¤a ç›kmalar› ve sindirim s›ras›nda lipit faz›na geçmeleri gerekmektedir. Karotenoidler gibi lipofilik karakterdeki biyoaktif bilefliklerin ço¤unun biyoyaray›fll›l›¤› suda çözünürlü¤ün düflük olmas›, yüksek erime s›cakl›¤› ve kimyasal stabilitenin zay›f olmas› gibi nedenlerle düflüktür. Bu sorunu çözmeye yönelik günümüz yaklafl›m›, g›da matriksinin dizayn edilmesidir. Bu kapsamda araflt›rmalar halen devam etmektedir. Ancak en yeni yaklafl›m faydal› etkinin eksipiyan g›dalarla art›r›lmas›d›r. Buradaki temel fikir g›dan›n, kompozisyonu ve/veya yap›s› sa¤l›k faydas›n› art›racak flekilde özel olarak dizayn edilmifl di¤er bir g›da ile (eksipiyan g›da) birlikte tüketilmesidir. Bu makalede g›da matriksinin ve yap›s›n›n karotenoid biyoeriflilebilirli¤i üzerine etkisi ve bu bilgiler ›fl›¤›nda dizayn edilen eksipiyan g›da ve emülsiyonlarla ilgili yap›lan çal›flmalar derlenmifltir.Anahtar kelimeler: Eksipiyan g›da, eksipiyan emülsiyon, karotenoidler, biyoeriflilebilirlik, biyoyaray›fll›l›k THE EFFECTS OF EXCIPIENT FOODS AND EMULSIONS ON CAROTENOID BIOACCESSIBILITY AbstractRecently, increasing attention has been given to carotenoid bioaccessibility and bioavailability in the field of nutrition research. As a consequence of their lipophilic nature and their specific localization in plant-based tissues, carotenoid bioaccessibility and bioavailability is generally quite low in raw fruits and vegetables, since carotenoids need to be released from the cellular matrix and incorporated in the lipid fraction during digestion before being absorbed. However, the poor water-solubility, high melting point, and low oral bioavailability of lipophilic bioactive agents like carotenoids make them difficult to incorporate into many aqueous-based food products and may reduce their bioaccessibility within the gastrointestinal tract. Today's approach related to improve bioaccessibility is to design of food matrix. Recently, the newest approach, excipient food, has been introduced to improve the bioavailability of orally administered bioactive compounds. The main idea is combining food and another food (the excipient food) whose composition and/or structure is specifically designed to improve health benefits. This article reviews studies related to the impact of food matrix and structure on the bioaccessibility of carotenoids, and excipient foods and emulsions designed in the light of this knowledge.

show abstract

Changes in β-carotene bioaccessibility and concentration during processing of carrot puree

Cited by 142 publications

References 31 publications

Structural modification by different pretreatment methods to enhance microwave-assisted extraction of β-carotene from carrots

Structural modification by different pretreatment methods to enhance microwave-assisted extraction of β-carotene from carrots

The effect of grinding at various vacuum levels on the color, phenolics, and antioxidant properties of apple

Eksi̇pi̇yan Gida Ve Emülsi̇yonlarin Karotenoi̇d Bi̇yoeri̇şi̇lebi̇li̇rli̇ği̇ Üzeri̇ne Etki̇si̇

Contact Info

Product

Resources

About